Thai coconut courgetti soup

Name: Thai coconut courgetti soup
Total time: 40 min
Yield: Serves 6
Ingredients: 4 larger or 6 medium courgettes, at room temperature; coconut oil; 2 x 400g tins coconut milk; 700ml vegetable or chicken stock; 1 tbsp palm sugar; 1 lime, plus wedges to serve; 1-2 tbsp fish sauce; to serve coconut cream; 4 shallots, chopped; 6 (seeded if you like) red chillies; 2 stalks lemongrass, outer layer removed and finely chopped; 6 cloves garlic, peeled; a thumb-sized piece galangal or ginger, peeled and sliced; a bunch coriander, leaves and stems separated (leave a few leaves to serve); 2 tsp shrimp paste; 6 lime leaves, finely shredded; 1 tsp ground cumin; 1 tsp ground coriander

Preparation and cooking time
- Total time40 mins
Easy
Serves 6

Ingredients

4 larger or 6 medium courgettes, at room temperature
coconut oil
2 x 400g tins coconut milk
700ml vegetable or chicken stock
1 tbsp palm sugar
1 lime, plus wedges to serve
1-2 tbsp fish sauce
to serve coconut cream
4 shallots, chopped
6 (seeded if you like) red chillies
2 stalks lemongrass, outer layer removed and finely chopped
6 cloves garlic, peeled
a thumb-sized piece galangal or ginger, peeled and sliced
a bunch coriander, leaves and stems separated (leave a few leaves to serve)
2 tsp shrimp paste
6 lime leaves, finely shredded
1 tsp ground cumin
1 tsp ground coriander

Method

STEP 1
To make the curry paste, bash the shallots, chillies, lemongrass, garlic, galangal and coriander stems in a large mortar with a pestle until it forms a paste (or you can whizz in a blender instead, if you like). Add the shrimp paste, lime leaves, spices and 1 tsp salt and bash or whizz again until smooth.
STEP 2
Top and tail the courgettes, then use a spiralizer to cut the courgettes, or very thinly slice into noodles.
STEP 3
Heat 2 tbsp coconut oil in a large pan and fry 6 tbsp of the curry paste until fragrant, about 2 minutes. Add the coconut milk, stock and palm sugar and simmer for 10 minutes. Divide the courgetti between 6 warmed bowls. Season the soup with the lime juice and fish sauce, and pour over the courgetti. Scatter with coriander leaves, a drizzle of coconut cream and serve with lime wedges.